Pan-Roasted Garlic Chicken

abc.go.com

Jenny C

subheading: PAN-ROASTED GARLIC CHICKEN:

8 chicken legs (drumsticks and thighs, bone-in, skin-on, split)

8 to 10 cups distilled white vinegar

2 lemons (halved)

2 tablespoons unsalted butter

3 tablespoons olive oil (divided)

1 teaspoon smoked paprika

2 teaspoons adobo powder

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cayenne pepper

½ shallot (peeled, chopped)

1 small onion (peeled, chopped)

1 head garlic (peeled, minced)

1 cup dry white wine

2 teaspoons dried thyme

1 cup chicken stock

Kosher salt and freshly ground black pepper (to taste)

subheading: CRISPY POTATOES:

2 tablespoons olive oil

2 tablespoons unsalted butter

1 pound red potatoes

2 teaspoons dried thyme

Kosher salt and freshly ground black pepper (to taste)

subheading: BLISTERED GREEN BEANS:

2 tablespoons olive oil

½ shallot (peeled, minced)

1 package green beans

Kosher salt and freshly ground black pepper (to taste)

Directions at abc.go.com

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